Directions

1In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.

2Meanwhile, in small bowl, mix preserves and amaretto until blended.

3In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Love raspberries? Go ahead and substitute them for the strawberries for a classic peach Melba flavor.

Regular pudding and pie filling (the kind you cook) can be used instead of the instant—just be sure it's thoroughly chilled before building the trifle.